Fried duck with Hangzhou pepper

Fried duck with Hangzhou pepper

Introduction:

Duck meat is rich in protein and has high digestibility. It is easily absorbed by human body. 2. Duck meat contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and a variety of inflammation, as well as anti-aging. 3. The protein content of duck meat is about 16% ~ 25%, which is much higher than that of livestock meat. The fat content of duck meat is moderate, about 7.5%, which is lower than that of pork. The fatty acids contain unsaturated fatty acids and short chain saturated fatty acids, with low melting point and high digestion and absorption. 4. Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human body and has protective effect on patients with heart disease such as myocardial infarction. "

Production steps:

Materials required:

Duck: half

Hangzhou pepper: 6

Scallion: right amount

Dry pepper: right amount

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Old style: moderate

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: slightly spicy